Hey there, pasta lovers! Today, I’m sharing a recipe that’s been stealing the show in my kitchen lately: Alla Vodka Pasta with Coconut Milk and Sweet Potato. This vegan twist on the classic vodka pasta is as comforting as it is delicious, packed with wholesome ingredients like sweet potato, coconut milk, and a blend of aromatic spices that will leave you feeling satisfied and nourished. Don’t be deterred by the sweet potato—it blends perfectly, adding a creamy texture and subtle sweetness that enhances the sauce and will make you wanting to come back for more!
If you’re craving a dish that’s both comforting and a little bit fancy, this Alla Vodka Pasta with Sweet Potato is the perfect choice. Combining the rich, creamy texture of coconut milk with the sweetness of roasted sweet potato, and the subtle heat of red pepper flakes, this dish is a delightful twist on the classic vodka sauce. The addition of fresh parsley and Parmesan cheese takes it to a whole new level, making it an unforgettable meal that’s sure to impress.
Alla Vodka Pasta with a Plant-Based Twist
Imagine a creamy, dreamy vodka sauce, but make it vegan! That’s exactly what we’re bringing to the table with this dish. The secret? Sweet potato puree. It adds a luscious texture and natural sweetness that pairs perfectly with the tangy tomato paste and rich coconut milk. Traditionally, vodka sauce uses heavy cream, but we’ve swapped it for coconut milk to keep it plant-based while maintaining that luxurious creaminess. Add in a hint of heat from crushed red pepper flakes, and you’ve got a flavour explosion that’s bound to become a new favourite.
Here are a few reasons why I love this Alla Vodka Pasta with Sweet Potato:
Vegan-Friendly: Entirely plant-based, making it a wholesome choice for everyone.
Creamy and Delicious: Sweet potato puree adds a unique creaminess and natural sweetness.
Rich Flavor: Coconut milk replaces traditional heavy cream for a luxurious texture.
Easy to Make: Simple steps and ingredients make it perfect for a quick weeknight dinner.
Healthy Ingredients: Packed with nutrients from sweet potatoes and wholesome spices.
Trust me, your weeknight dinners just got a whole lot more exciting with this vegan Alla Vodka Pasta recipe!
Frequently Asked Questions about Alla Vodka Pasta (FAQ)
Vodka is used in pasta sauce to enhance and balance the flavours. When added to a tomato-based sauce, vodka helps release flavours that are usually locked away in tomatoes. It acts as a solvent to combine water and fat, bringing out the sweetness and enhancing the richness of the sauce without adding a distinct alcohol taste. Additionally, vodka helps to emulsify the sauce, creating a smoother, creamier texture. This is especially beneficial in recipes like vodka sauce, where the goal is a rich, velvety consistency.
Yes, you can make the sauce ahead of time. Store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. When ready to use, reheat the sauce and toss it with freshly cooked pasta.
Yes, you can substitute the sweet potato with cooked butternut squash, pumpkin, carrots, or cauliflower. However, butternut squash or pumpkin is the best substitute as they provide a similar creamy texture and slight sweetness to the sauce.
Yes, you can omit the sweet potato in the vegan vodka pasta recipe. However, the sweet potato adds a creamy texture and a subtle sweetness that enhances the overall flavour of the sauce. If you choose to omit it, you may need to adjust the recipe slightly to maintain the desired consistency and flavour. Butternut squash provides a similar texture and sweetness, ensuring the sauce remains rich and delicious.
Looking for other easy, delicious pasta recipes?
Try one of these favourites:
- Pasta con Salsiccia with Creamy Tomato Sauce
- Butternut Squash Pasta With Hazelnut-Pesto
- Pasta Primavera (Spring Pasta)
Alla Vodka Pasta with Coconut Milk & Sweet Potato
Ingredients
- 1 medium sweet potato (350-400 g), cooked and pureed
- 2 tablespoons olive oil
- 2 small yellow onions, finely chopped
- 1 pointed red pepper (or red bell pepper), diced
- 4 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 1 teaspoon dried oregano
- 4 tablespoons tomato paste
- ½ cup vodka
- 1 x 400 ml can coconut milk (full-fat)
- Sea salt and freshly ground black pepper, to taste
- 400 g dry rigatoni pasta
To garnish (optional):
- Fresh chopped flat-leaf parsley
- Freshly grated Parmesan cheese or vegan alternative
Method
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Prepare Sweet Potato: If not already done, preheat the oven to 400°F / 200°C (180°C fan-assisted). Pierce the sweet potato several times with a fork, then bake for 45-60 minutes until tender. Allow to cool slightly, then scoop out the flesh and mash with a fork until smooth. TIP: This step can be done up to 2 days in advance and stored in the refrigerator.
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Prepare the Sauce: In a Dutch oven or large deep skillet, heat the olive oil over medium heat. Add the onions and red pepper; sauté until softened, about 7-8 minutes. Stir in the garlic, sea salt, crushed red pepper flakes, and oregano, cooking for another minute until fragrant. Add the tomato paste and cook, stirring, until it caramelises, about 1-2 minutes. Pour in the vodka and cook for 1-2 minutes until the alcohol evaporates.
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Add Sweet Potato and Coconut Milk: Stir in the sweet potato puree and coconut milk, bringing the mixture to a light simmer. Reduce the heat to low.
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Cook the Pasta: In a separate pot, cook the rigatoni in salted boiling water until al dente according to package instructions. Reserve 1 cup (250 ml) of pasta cooking water, then drain the pasta.
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Combine and Serve: Add the cooked pasta to the sauce, stirring to coat. Gradually add the reserved pasta water, 1 tablespoon at a time, or as needed to reach the desired consistency. Garnish with fresh parsley and freshly grated Parmesan cheese. Serve immediately and enjoy!
Notes
- Storage: Store leftover pasta in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat individual portions in the microwave, stirring every 30 seconds to ensure even heating. Add a splash of water or broth if needed.
- Freezing: Freeze leftover sauce in a freezer-safe container or zip-top storage bag for up to 3 months. Thaw in the refrigerator overnight before reheating.
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